Ingredients
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300g cherry tomatoes
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3 cloves of garlic
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Glug of olive oil
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1 tbsp balsamic vinegar
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Sourdough bread
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Pinch of salt (optional)
Equipment
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Small frying pan
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Chopping board and knife
Allergens
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Gluten from bread (optional)
Directions
- Peel your garlic and crush/flatten it with the side of your knife or the palm of your hand
- Chop the tomatoes in half and the garlic into tiny pieces
Heat a glug of olive oil in the frying pan over a medium heat
Add the tomatoes, garlic and balsamic vinegar and cook until the tomatoes become soft but are not mushy
Toast 2 pieces of sourdough bread, pour the tomatoes on top and season with a small pinch of salt and pepper (optional)
Fun fact!
Fun fact! Crushing/chopping garlic 10 mins before cooking makes it more powerful! When the cell walls are broken through chewing/chopping/crushing, something called allicin is created which is one of garlic’s most active and powerful ingredients. When heated, allicin becomes mostly deactivated, but crushing garlic and leaving it to rest for 10 mins before heating allows the maximum amount of allicin to be created which is then less vulnerable to heat
